Cooking In Pajamas

Stories and Musings from Wayfaring Adventurers and Aspiring Home Cooks.

Creamy Boozy Pasta Yumminess

2 min read

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So recently I've been obsessing over making mushroom white wine sauces. I've made it multiple times and it's never come out the same... this might be because I am notoriously bad at remembering the exact recipe I used to make a dish and I tend to improvise A LOT.

I may be bad at following instructions, but hey... Sometimes the best things in life are unexpected :)

Or as Pinterest has so accurately told me:

The best things in life either make you fat, drunk or pregnant - A wise woman

In an effort to actually be able re-create this again... I figured I should start writing these recipes down! So here's to lots and lots of recipes and experiments that we concoct! Pour yourself a hefty glass of wine and enjoy :)


  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms of choice, sliced or chopped
  • 4 cloves of garlic, finely minced
  • salt and black pepper
  • 1 1/2 cups vegetable broth
  • 1 tablespoon flour mixed with 1 tablespoon water (slurry)
  • 1/2 teaspoon crushed red pepper (more or less to taste)
  • 1/2 cup grated parmesan cheese, divided
  • 2 tablespoons chopped basil
  • 1/2 c white wine (something dry like a Sauvignon Blanc)
  • 1/4 c lemon juice
  • 1 c heavy cream


  1. Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat.
  2. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
  3. Sprinkle a generous amount of salt and pepper.
  4. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine, lemon juice, and vegetable broth (I used 1/2 a cube of vegetable bouillon with a cup of hot water). Bring to a boil and stir in the slurry until it becomes a smooth paste.
  5. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
  6. Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
  7. Cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
  8. Stir in parmesan (optional). Toss with ravioli or noodles and garnish with some parmesan and parsley.
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Hello and welcome!

We're Sumu & Anu.

We've known each other pretty much forever, and this blog is our way of documenting our culinary exploits, and some non-culinary exploits as well. We're not always on the same page, or in the same state, or even on the same continent, but two things are generally true:

At least one of us is not paying attention

At least one of us is wearing her pajamas

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